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Wingstop Garlic Parmesan Wings

Wingstop garlic parmesan wings are one of the most iconic wings of all time!

They’re crispy, buttery, cheesy, juicy, and garlic-packed. And thanks to this easy copycat recipe, you can skip the line.

Close Up of a Pile of Crispy, Seasoned Wingstop Garlic Parmesan Wings with Celery and Ranch Dip on a White Plate
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I love making garlic parmesan chicken wings for game days, parties, weeknight dinners, and more. 

No matter when I serve them, they always light up everyone’s face. Plus, they’re so easy!

If you want to impress the entire family, make this Wingstop copycat recipe. It’s so good, they’ll think it’s even better than the original!


I’m not a huge fan of super spicy food. So when it comes to wings, my go-to flavor is garlic parmesan.

It has that perfect balance of richness and spiciness, which makes it so addictive. And that crispy skin and juicy meat? To die for!

Here’s what you need for this wings recipe:

For the Wings:

  • Chicken Wings – Wingettes or drumettes, both work. You can also use fresh or frozen wings.
  • Cayenne Pepper, Paprika, Garlic Powder, Black Pepper, Salt – Season with these spices before you bread for more flavor.
  • Canola Oil – For frying! Canola oils is best because of the high smoke point and neutral flavor.

For the Breading:

  • All-purpose Flour – To bread the wings and create that iconic crunch.
  • Black Pepper, Garlic Powder, Creole Seasoning, Salt – For giving the breading a boost of flavor! It also makes the wings that much more garlicky.

For the Garlic Parmesan Sauce:

  • Unsalted Butter – The seasonings already have plenty of salt. So use unsalted butter for making the rich sauce.
  • Garlic – Use garlic powder and fresh garlic. It’s the trick to creating that big garlicky flavor!
  • Parmesan Cheese – You can’t have these wings without it! Use fresh cheese for the best flavor.
Top View of Chicken Wings Frying in Oil in a Cast Iron Skillet
Super Close Up of Seasoned, Crispy Wingstop Garlic Parmesan Wings -Drumsticks- on a White Plate

Tips and Tricks for Crispy Chicken Wings

Want to sink your teeth into the most succulent chicken wings ever? Then follow my tips and tricks:

  • Don’t rinse your wings. Yes, I know the late Julia Child recommended it. But it’s actually a food safety nightmare! Instead, pat them dry after removing them from the package. Then, you’re all set.
  • Coat with baking soda. What’s the secret to insanely crispy chicken wings? Use baking powder instead of flour to coat the chicken. The baking powder and salt will dry out the skin, giving it that wonderful crisp crunch.
  • Choose fresh parmesan. Shelf stable parmesan cheese works in a pinch. But fresh is best! Freshly grated parmesan has a stronger and richer flavor. So your wings taste even better.
  • Use fresh or frozen wings. For this recipe, you can use fresh or frozen wings. Just fry frozen wings a few minutes longer than fresh ones. That way, they’re fully cooked.
Super Close Up of Wingstop Garlic Parmesan Chicken Wings with Herbs, Parmesan Cheese, Garlic, and Seasonings

How to Make the Best Garlic Parmesan Chicken Wings

What makes these wings so juicy and crispy is they’re fried, then baked. Here’s the basic process:

1. Season the wings. Toss the chicken wings with cayenne powder, paprika, garlic powder, black pepper, and salt.

2. Mix the breading and coat the wings. Mix the flour, black pepper, garlic powder, creole seasoning, and salt. Lightly coat the wings, shaking off any excess. 

3. Heat the oil. Add the canola oil to a large pot or Dutch oven. Heat to 350 degrees Fahrenheit over medium heat

4. Fry the wings. Fry the wings for 7 minutes. Transfer to a plate lined with paper towels. 

5. Bake the wings. Bake the wings at 350 degrees Fahrenheit for 15 minutes.

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6. Make the garlic parmesan sauce. Melt the butter in a saucepan over medium heat. Stir in the garlic powder, fresh garlic, and parmesan cheese. As soon as the cheese is fully incorporated, turn off the heat.

7. Dress the wings. Place the wings in a bowl and pour the garlic parmesan sauce on top. Toss the wings until evenly coated. Serve immediately and enjoy!

Pile of Wingstop Garlic Parmesan Wings on a Plate with Celery and Ranch Dip

What to Serve with Chicken Wings

These finger-licking wings are scrumptious on their own. But a few complementary sides will make this meal even better!

Here are some delicious options:

  • Fries – You can’t go wrong with this classic combo! Just like wings, fries are crisp on the outside and tender on the inside. And, they both can benefit from whatever dipping sauce you’re using.
  • Onion Rings – Another well-loved finger-food! I love how the sweetness of the onions balance the richness of its batter. When eaten alongside garlic parmesan wings, it’s truly exceptional. 
  • Coleslaw – Balance out the richness of your wings with a refreshing coleslaw. The crunchy cabbage and carrots adds a sweet contrast to the savory wings. For less guilt, make it a tangy dressing instead of mayo-based.

Wingstop Garlic Parmesan Wings



Prep time


Cooking time






  • Seasonings
  • 12 pieces of chicken wings

  • 1/4 teaspoon cayenne powder

  • 1/2 teaspoon paprika

  • 1 tablespoon garlic powder

  • 1/2 teaspoon black pepper

  • Salt to taste

  • Breading
  • 1 cup all-purpose flour

  • 1 teaspoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon creole seasoning

  • A pinch of salt

  • For Frying
  • Canola oil

  • Garlic Parmesan Sauce
  • 3 tablespoons unsalted butter

  • 1 tablespoon garlic powder

  • 1 teaspoon finely chopped garlic

  • 1/2 cup parmesan cheese


  • Place chicken wings in a bowl. Sprinkle salt, cayenne powder, paprika, black pepper, and garlic powder over the chicken. Toss until evenly coated.
  • In a separate container, mix flour, black pepper, garlic powder, creole seasoning, and salt.
  • Lightly coat the wings in the breading mixture. Shake it off to get rid of excess breading.
  • In a large pot, pour 1.5 inches of canola oil and heat over medium heat until the temperature reaches 350 degrees Fahrenheit.
  • Fry the wings for 7 minutes. Place cooked wings on a plate lined with paper towels. The paper towels will absorb the excess oil from the chicken.
  • Bake the wings at 350 degrees Fahrenheit for 15 minutes.
  • While baking, make the garlic parmesan sauce. Melt butter in a saucepan over medium heat. Stir in the garlic powder and minced garlic.
  • Add the parmesan cheese and mix. Turn off the heat as soon as the cheese is incorporated with the mixture.
  • Place the baked wings in a bowl. Pour the garlic parmesan sauce over the wings and toss to coat evenly.
  • Garnish the wings with fresh parsley and enjoy!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Wingstop Garlic Parmesan Wings”

  1. Looks yummy but I’m confused. I see baking soda mentioned to use to make extra crispy but, its not in the recipe ingredients.

    • Hi Patti, you would use baking soda as a substitute for the flour in this recipe, so it just gets swapped out on the ingredients list. Hope this helps!


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